Guests seated at the marble raw bar in the Jellyfish Lounge

Farallon/Me'duse Lounge Menu

Jellyfish Lounge · nightly from 5:30pm

Me'duse Lounge Menu

The lounge card. Looser than the dining room, built around the oyster bar, and served under the jellyfish.

The Jellyfish Lounge Download the PDF

The lounge card

Dinner without the dinner

Me'duse — French for jellyfish — is the menu served downstairs in the lounge. It shares the raw bar with the dining room and adds a handful of richer, hand-friendly dishes: foie gras torchon, wagyu pastrami sliders, a scallop with truffle brandade.

The bar and raw bar open at 4:30pm, happy hour runs to 6pm, and the Me'duse menu follows nightly from 5:30pm. Our full dining-room menu is also served at the bar if you would rather have the whole thing.

Jellyfish Lounge

Me'duse

Farallon supports organic farming, responsible animal husbandry and sustainable fishing and farming practices.

To Begin

  • Chilled 1/2 Maine Lobster 28

    avocado mousse, lemon aioli, salsa cruda

  • Chilled 1/2 Local Dungeness Crab 28

    drawn butter, lemon aioli, cocktail sauce

  • Dungeness Crab and Uni Timbale 19

    red beet carpaccio, mache, champagne-ginger emulsion

  • Hudson Valley Foie Gras Torchon 23

    liberty farms duck ballotine, daikon sprouts, marron glacé

  • Organic County Line Mixed Greens Salad 14

    garlic levain croutons, winter citrus, toasted walnuts, shelburne farm house cheddar toast

  • Seared Day Boat Scallop 19

    truffle brandade, yukon gold potato galette, basil oil

The Oyster Bar · Fruits de Mer

an extravagant platter of iced shellfish

  • Grand Platter 70
  • Royal Platter 130
  • American Paddlefish Caviar ½ oz. 35 · 1 oz. 65

    traditional accompaniments

  • 1/4 Ounce of American Paddlefish Caviar 22

    served on buckwheat blinis, drawn butter & chives

On the Half Shell

3.75 each

  • Barron Point (Washington)
  • Blue Point (New York)
  • Fanny Bay (Washington)
  • Hammersley (Washington)
  • Malpeque (PEI)
  • Point Reyes Miyagi (California)
  • Quilcene (Washington)
  • Walker Creek (California)
  • Littleneck Clams (Massachusetts)
  • The Mariner 11

    Belvedere vodka, jalapeno, cucumber, lime, salt, pepper, shaken

  • Point Reyes Oyster and Beef Tartare 18

    frisée & endive, crisp shallots, dijon vinaigrette

Plates

  • Potted Gulf Shrimp 10

    sourdough rye toast, celery, english breakfast radish

  • Wild Mushroom Ravioli 16

    mushroom brodo, lollipop kale, black trumpets

  • Mediterranean Shellfish Bisque 13

    cognac chantilly, chives, extra virgin olive oil

  • Housemade Wagu Pastrami Sliders 12

    kennebec fries, deli mustard

5% surcharge added for San Francisco Employer Mandates. Executive Chef — Ryan Simas · Chef/Owner — Mark Franz

Frequently asked questions

The lounge, answered

Do I need a reservation for the Jellyfish Lounge?

The lounge holds seats for walk-ins, which is part of its appeal — but Thursday through Saturday it fills fast after work. Call (415) 956-6969 if you are a group of four or more.

When is the Me'duse menu available?

The Me'duse Menu is available nightly beginning at 5:30pm. The bar and raw bar open at 4:30pm, and happy hour runs daily from 4:30 to 6pm.

Can I order from the dining room menu in the lounge?

Yes. Our full menu is served at the bar.

Is there a cocktail list?

Yes — The Mariner (Belvedere vodka, jalapeno, cucumber, lime, salt, pepper, shaken) is the house signature, and the happy hour list carries the classics: vodka gimlet, Manhattan, Hemingway daiquiri, margarita.

What is 'Me'duse'?

Méduse is the French word for jellyfish — a nod to the custom-made jellyfish chandeliers that float over the lounge.

Reservations

A table on Post Street

Make a reservation online, or call us at (415) 956-6969. Our full menu is served at the bar, and limited valet parking is available.

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